How to Make a Traditional Baked Easter Ham

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If your culinary knowledge of ham is limited to sandwich lunch meat, this guide will show you how to turn that large hock into a beautiful holiday meal.

Step 1: Choose a ham
Choose either a city ham, which is brined and smoked and has a mild flavor and moist texture; or a country ham, which is cured and aged for a more intense flavor but drier texture.

Step 2: Bake the ham
Follow the directions included with your city or country ham and bake at 325 to 350 degrees Fahrenheit in a deep roasting pan. Do not remove the outer foil unless instructed to do so.

Tip
Fully cooked hams only need to be warmed through, but a partially cooked ham needs to reach an internal temperature of 148 degrees Fahrenheit.

Step 3: Mix glaze
Mix up the glaze by combining the brown sugar, mustard, pineapple juice or the Cognac in a small bowl. If you use Cognac, you can leave out the pineapple juice.

Step 4: Remove the ham
Remove the ham about 30 minutes before the end of the cooking time. Remove the foil and apply about half of the glaze, using a basting brush.

Tip
Score the ham in a diamond pattern with a sharp knife, if it wasn't done already, to allow the glaze to penetrate.

Step 5: Continue baking
Reduce the oven temperature to 300 degrees and continue baking the ham for another 30 minutes, or until the glaze starts to caramelize and turn golden brown.

Step 6: Allow the ham to cool
Remove the cooked ham and allow it to cool for 5 minutes. Baste with the remaining glaze before transferring it to a serving platter for your hungry family.

Did You Know?
Northern Europeans during the 17th and 18th centuries ate eat ham in the spring because most fresh meat wasn't available, but cured meats like ham were more plentiful.